Sweet and Spicy Tempeh Stir-Fry with Bok Choy

Cubed tempeh stir-fried with crisp bok choy and bell pepper in a sticky, sweet, and spicy sauce, served over fluffy quinoa for a hearty and flavorful plant-based meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 2
• Cuisine: Indonesian
• Difficulty: Easy
• Cost: $4.83/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Pescatarian

Tags

• stir-fry
• quick
• sweet
• spicy
• savory
• healthy

Ingredients

• 8 ounce tempeh (cut into 1/2-inch cubes)
• 1 cup baby bok choy (chopped)
• 1 red bell pepper (small, thinly sliced)
• 0.5 cup quinoa (uncooked)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon sweet soy sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha
• 0.5 teaspoon sesame oil
• 2 tablespoon vegetable oil (divided)

Instructions

1. Rinse the uncooked quinoa thoroughly. In a small saucepan, combine quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
2. While the quinoa cooks, prepare the stir-fry sauce: In a small bowl, whisk together the sweet soy sauce, soy sauce, rice vinegar, sriracha, and sesame oil. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tempeh and cook, stirring occasionally, until golden brown on all sides, about 6-8 minutes. Remove tempeh from skillet and set aside.
4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated fresh ginger and stir-fry for 1 minute until fragrant.
5. Add the sliced red bell pepper and chopped baby bok choy to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
6. Return the tempeh to the skillet. Pour the prepared sauce over the tempeh and vegetables and toss to coat evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
7. Serve the sweet and spicy tempeh stir-fry immediately over the fluffy quinoa.

Notes

Ensure the tempeh cubes are evenly browned for best texture before adding the vegetables. Adjust sriracha to control the spice level.

Nutrition (per serving)

• Calories: 582
• Protein: 32.5 g
• Carbohydrates: 60.6 g
• Fat: 25.2 g
• Fiber: 13.5 g
• Sodium: 1104 mg
• Saturated Fat: 3.4 g
• Sugar: 16.9 g